This post may contain affiliate links. Please read my disclosure policy.
Tender and juicy Beef Tenderloin Steaks with Herb Pan Sauce.
A restaurant quality steak for a fraction of the price, and super easy to make too! The pan sauce comes together in minutes and the flavor is nothing short of fantastic.
Every now and then I love a good, juicy, tender, melt-in-your mouth steak. Tenderloin is one of my favorite cuts, probably because it’s so lean, and there’s no waste, at least I don’t waste any 🙂 But I’m also one of those people who hates to go out at night, because once I’m home, I’m staying home. The lure of a fancy restaurant alone may not be enough to get me out of my evening jammy pants, usually, maybe, okay sometimes.
So once a year or so I splurge on a couple of good steaks from the butcher and feel no hesitation about making them at home, using this recipe. I know it’s going to work perfectly, because I’ve made it many times. There’s nothing worse than spending $30 on two good steaks only to overcook them or be disappointed in the flavor.
This beef tenderloin recipe is easy to make and all you need is a cast iron skillet.
The one I used for this recipe is a 9-inch, but anything from 8-10 inches will work perfectly. You’ll want the steaks to be far enough apart so they can cook properly in the oven. Start by drying the steaks with paper towels, then season well with kosher salt and fresh ground black pepper.
Next, leave the steaks at room temperature for at least 30 minutes so the center of the beef won’t be ice cold. If you don’t allow the steaks to come to room temperature, the middle won’t cook properly and the steak will end up a little on the raw side.
Once the tenderloin steak is seared on the stove, pop the whole skillet in the oven to finish cooking.
After about 8-9 minutes, remove the steaks to a warm plate and tent with foil to keep warm. They’ll continue to cook and the internal temperature should increase by about 5 more degrees. Then, while the steaks are resting, make the sauce in the cast iron skillet. This truly takes just a few minutes and oh my, wait until you taste it. This pan sauce is roll your eyes to the back of your head delicious, seriously moan-worthy stuff.
A little Dijon, shallots, beef broth, and plenty of herbs will leave you wondering if you’ll ever go back to that fancy restaurant again. The herb pan sauce does a great job of enhancing the meat and doesn’t hide, or cover up, the flavor of the steak. It’s really the perfect compliment and not at all overbearing, and goodness it’s delicious.
Make my beef tenderloin steak medium-rare!
I like my steak medium-rare but my husband does not. He prefers his steak cooked a little more towards medium or medium-well; not mooing like mine. For a little more well done, you can leave one of the steaks in the oven for an additional 2-3 minutes, or buy one that’s not as thick.
We served these steaks with fresh steamed broccoli and our delicious Butternut Squash Risotto with Sugared Walnuts. Check it out! I know you’re going to LOVE these recipes as much as we do!
Thanks for PINNING!
Let’s be cooking friends! When you try our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!
PRINT THE RECIPE!
Beef Tenderloin Steaks with Herb Pan Sauce
Ingredients
For the steaks:
- 2 beef tenderloin steaks (1 ½inches thick)
- ¼ teaspoon kosher salt (or other coarse salt)
- ½ teaspoon fresh ground black pepper
- 1 tablespoon vegetable oil
For the pan sauce:
- 1 tablespoon unsalted butter
- 1 small shallot, minced
- splash of dry red wine (optional)
- 2 teaspoons Dijon mustard
- 1 cup beef broth (low salt)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons heavy cream
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh thyme
Instructions
- Preheat oven to 425°F. Pat steaks dry with paper towels, then season both sides with the kosher salt and pepper. Set aside allowing the steaks to come to room temperature for 30 minutes.
- Heat the vegetable oil in a large cast iron skillet on medium-high heat until shimmering. Add the steaks and cook without moving or turning for 3 minutes. Flip the steaks over using tongs and immediately put the skillet in the preheated oven.
- Cook until the steaks are firm to the touch, about 8-9 minutes for medium rare. You can check with an instant read thermometer to be sure. The steaks should be 130 degrees but will continue to increase in temperature by about 5 more degrees while resting. Remove from the oven and transfer the steaks to a warm plate. Tent with foil and keep in a warm location while preparing the sauce.
- Return the cast iron skillet to the stove top set to low heat and add the butter. Once melted, add the shallots. Cook, stirring frequently, about 1 minutes. Carefully add the red wine, if using, and bring to a boil. Cook and stir, scraping up any browned bits stuck to the bottom, until the wine has mostly evaporated. Stir in the mustard and increase the heat to medium-high.
- Add the beef broth and Worcestershire sauce and bring to a boil. Continue to cook and stir until the sauce is slightly reduced, about 5 minutes.
- Turn the heat to medium and add the cream. Simmer for a few minutes or until the sauce coats the back of a spoon, about 3 minutes. Turn off the heat and stir in the herbs.
- Transfer the steaks to individual plates and pour any accumulated juices from the steaks into the pan sauce. Stir to combine, then drizzle over the steaks and serve immediately.
Recipe Notes
Nutrition
Cast iron skillets are amazing kitchen tools – check out this inexpensive pre-seasoned Lodge skillet I love – click on the photo for more information:
If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!
If you live where it’s warm in January, you may want to bust out the grill and try our Tri-Tip Roast with Chimichurri. It has so much flavor and is super easy to make. I love a good Classic Roast Beef and Gravy too, perfect for Sunday supper! Love this combo of Buttered Steak Bites with Mushrooms from Barefeet in the Kitchen, and this mouthwatering Chopped Steak with Bacon and Mushroom Gravy from The View from Great Island. How about this big guy … Porterhouse Steak with Mushrooms from Oh Sweet Basil – yum!
Are you having crazy weather too? Here in Virginia we went from temperatures dipping into the teens to 70 degrees yesterday afternoon. I had all the windows open and enjoyed a glorious breeze. We have robins in the yard grabbing up the worms. Early spring? I think it’s too early for that but who knows. Either way, it won’t be long now! Thanks so much for stopping by!
Tricia
Oxy
I skipped the oil in the skillet because I then used an air fryer instead of the conventional oven for the steak. The highlight of this recipe is the sauce. Wow! Amazing flavor. I substituted the thyme for rosemary because I didn’t have thyme, I’ll try it next time though. Thanks for sharing!
Tricia Buice
Thank you Oxy. So glad you enjoyed the sauce. It’s a keeper!
Jmac
Steak with pan sauce is too die for, explosive flavours, thank you for this recipie!
Tricia Buice
Thank you for commenting!
Dar
My absolute go to for special occasions! I found this recipe in 2018 and have made it many times. It has never failed! It’s so fantastically delicious!! You will not be disappointed!!
Tricia Buice
Thank you for the feedback Dar! We LOVE this recipe, too. Thanks again.
Tavoris Harris
Best steak ever
Tricia Buice
Thank you Tavoris! So glad you tried this easy recipe.
Darlene
We used to go to a fancy restaurant that serves tableside Steak Diane, seriously my favorite way to eat tenderloin. Even though this isn’t strictly a Steak Diane recipe using demo glacé that takes all day, it’s SO close that I can’t tell the difference and it’s so fast!! Like you hilariously said, it’s seriously moan worthy! I’ve made it at least a dozen times now and it never disappoints! Thank you so much!
Tricia Buice
Thank you so much for the kind comment Darlene. I’m thrilled you enjoyed this delicious restaurant-quality steak 🙂 Thanks again for taking the time to comment.
Nettie
Well!!! This was the MOST SUCCESSFUL STEAK I have ever made!! The flavours absolutely exploded on the taste Buds!! No joke! I unfortunately did not have red wine but I did substitute white wine, colour and taste were still stellar. I also did not have beef broth so I used chicken stock. I also thought it wasn’t getting thicker so I did add a dollop of sour cream! Velvety smooth oh my goodness! My husband kept saying Hmmmmm, this is sooo good! Thank yu ever so much for your instruction, I will make my steaks this way again!
Tricia Buice
Thank you so much Nettie! I LOVE this steak and look for any opportunity to make it. The sauce is phenomenal and memorable. You truly made my day! Love that you were able to adapt the recipe with ingredients you had on hand and still had a great meal. Outstanding! Thanks for taking the time to comment and happy cooking 😉
handmade by amalia
Your styling is as wonderful as your cooking, Tricia. Looks amazing.
Amalia
xo
Tricia Buice
Thanks Amalia – such a delicious recipe, it was super easy to shoot!
Thomas Paul
Looks amazing! That pan sauce can’t look any better. I love finding new sauce recipes, it really makes a big difference and even if you eat stake often, the sauce just makes it seem like a whole new dish. Thanks for sharing!
Tricia Buice
Thank you Thomas!
Larry
This must be tried and the sauce has to be good as it almost makes my eyes roll back just looking at the pics. Great job.
Tricia Buice
Thanks Larry – I know you’re going to love this 🙂
Liz
With the crazy weather this winter, I have a feeling I’ll be making our Valentine’s Day dinner in the house. These gorgeous steaks would put the hubby on cloud nine!!!
Tricia Buice
Husband’s do enjoy a good steak it seems, I know mine did. I think this would be great to make together – so easy and it doesn’t take long to make. Thank you Liz – have a great weekend.
Angie@Angie's Recipes
wow you are a master chef, Tricia. The steak looks so juicy and tender and those photos are amazing as well.
Tricia Buice
You are so kind Angie – thank you.
Susan
I saw this on IG and had to come and grab the recipe. This is almost like an easy version of Bordelaise sauce which my husband loves. Honestly, he loves just about any kind of sauce on just about everything 🙂 Great shots!
Tricia Buice
We love sauce too Susan – and this one is a keeper. So much flavor, I could lick the plate clean 🙂 Thank you!
sue | theviewfromgreatisland
Stunning my friend…I’m going to include this in my next round up!
Tricia Buice
Thanks Sue!
Carrian Cheney
Holy, moly. This is incredible
Tricia Buice
Thanks Carrian! It’s a tasty steak – hope you’ll give it a try.
Chris Scheuer
Goodness Tricia, I don’t know how you ever stood it long enough to get pictures of this awesome meal. It looks like such a perfect celebration dinner!
Tricia Buice
I was shooting fast Chris – haha – as I was highly motivated and inspired. This is so delicious I wanted to lick the plate. (I had Valentine’s Day in mind)
Abbe@This is How I Cook
Not being a meat eater, I must say this looks divine. Alex will be visiting soon and I know he will want meat. This just might fill his tummy!
Tricia Buice
Yeah Alex is coming home for a visit 🙂 I know you will be happy to have him home. I bet he would love this as a nice change from his Chinese meals. Thanks Abbe!
Greg Henry (@sippitysup)
Mastering a pan sauce quickly and easily is one of those kitchen magic tricks that makes you look like a pro. In fact, learning to build a pan sauce could be the highest yielding 25 minutes you’ll ever spend in a kitchen. GREG
Tricia Buice
I completely agree Greg – pan sauces are like icing on the cake – the finishing touch – the masterpiece 🙂 Thank you!
Jennifer @ Seasons and Suppers
Love this! I need a great sauce with my meat and this is definitely a great sauce 🙂 And cooked perfectly in cast iron, too.
Tricia Buice
It’s been so cold outside this winter, and sometimes you just need a good steak – you’re going to LOVE this sauce Jennifer – I could eat it with a spoon! Thanks!